In most parts of California, Autumn doesn't show up until November, giving us an extended summer through September and most of October. The warm weather inspires Back-to-School barbarques, last-of-the-season beach flings and general outdoorsy-ness to take in all the sunshine and warm weather before the rains (hopefully) come. Blending the season in a dish, corn salsa takes the bright fresh veggie fun of summer and the harvest corn of fall into a tasty mix for your palate. For added fun and a little sweetness, I threw in some mango for this recipe we presented at our "End of Season Summer Bonfire."
We don't normally think of salsa as a dish where we get much protein, but the combination of corn and black beans makes this salsa a highly nutritious form of vegetarian protein.
- 1 cup frozen corn, thawed and roasted in the oven or 1 corncob, boiled for 12 minutes and corn removed
- 1 cup black beans, cooked or 1 can, 15 oz, drained and rinsed
- 1 mango, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno, seeded and diced
- 1/3 cup red onion, diced
- 3 Tablespoons fresh cilantro, torn
- 1 lime, juiced
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